Miguel Maestre
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Celebrity chef Miguel Maestre shares his recipe for an incredible seafood paella. It's the perfect winter warming recipe! Marg’s Tip: Find a great Spanish Red to accompany this masterpiece!
paella a la Maestre
Serves 2-3
Ingredients
Before you assemble these ingredients on your kitchen bench - pour yourself a glass of that Spanish Red we mentioned.
- 2 cups (500mL) chicken stock
- 200g Bomba rice
- Marinara mix - 10 calamari rings, 4 x 20g pieces white fish, 4 large king prawns (de-veined and peeled), 8 mussels (no shell)
- 50g fresh peas
- salt and pepper
- 1 lemon
Sofrito
Just in case you were not aware or started with the red earlier than suggested, we thought we might clarify sofrito. (In Spanish cooking, sofrito a mixture of lightly fried onions and garlic, usually with tomatoes and other vegetables, used as a base for soups and stews).
- 25mL olive oil
- 2 large, ripe oxheart tomatoes, roughly chopped
- 3 cloves garlic, peeled
- 4 large roasted red capsicums from jar (piquillo)
- ½ bunch thyme, leaves only
- 1/2 bunch parsley
- 1 tsp saffron threads
- 1 tbsp smoked paprika
Method
To make sofrito, place all ingredients in a food processor. Process until chunky.
In a medium-sized pan (30cm) or paella pan on high heat, pour sofrito in and cook for a couple of minutes.
Add chicken stock and bring to the boil. Add rice. Cook for 5 minutes (time to top up your glass of red perhaps).
Add seafood. When liquid has reduced, add peas, reduce to low heat and cook for a further 2 minutes until you get ‘soccarrada’ (crust on bottom of pan).
Season and drizzle with lemon juice.
To serve, spoon paella among serving plates and garnish with lemon. Eat immediately.
